Friday, September 4, 2015

班兰酸牛奶面包 Sweet Pandan Yoghurt Milk Bread

It has been a long week since I started baking again.  There are no more bread supplies at home hence I had no choice but to kickstart my baking engine.

This is a fragrant sweet bread recipe inspired and adapted from Christine's Hokkaido Milk Bread. I did not follow her recipe completely but more of using it as a guide to creating this soft fluffy bread. The bread smells and taste good enough to eat without having to apply bread jam.

Pandan Yoghurt Milk Bread

Water Roux 汤种面糊 (A)

30g Bread Flour 面包粉/高筋面粉
150g Water 水

Bread Dough 面包面团材料(B)
180g Water Roux 汤种面糊(A)
60g Plain Yoghurt
550 Bread Flour 面包粉/高筋面粉
20g Wholemeal Flour 全麦面粉
10g Full Cream Milk Powder
12g Instant Yeast 速发干酵母
86g Castor Sugar 幼糖
2 Large Eggs (beaten)
70g Milk
8g Salt 盐

49g Unsalted Butter


Few drops of Pandan Paste

Method 步骤
Combine ingredients (A) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. Once the mixture reaches 65C degrees the water roux is ready. I just cook and stir until it has thickened like baby porridge. 

Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to cool before using. Refrigerate the water roux once it has cooled. I kept the leftovers in the fridge for not more than 4 days.

Combine all ingredients (B) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 
将所有材料(B) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Add in butter (C) and slowly increase the speed to medium and continue kneading for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.

Divide the dough into 2 equal portions. One portion to remain as it is. Add a few drops of pandan paste to the other dough until incorporated. Mould it round.

Transfer both dough to two slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 - 2 hours or until the dough doubled in size.
将两份面团收口朝下捏紧,各自放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1-2 小时钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 

Punch down the dough. Divide each color dough into 2 equal portions and mould it round. Let it rest for another 15 mins.
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把两份面团平均分割2等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.

Transfer one piece of dough from each portion of the 2 coloured dough onto a clean floured worktop. Roll out each portion of the dough with a rolling pin into a long rectangular shape.  Place the 2 pieces of rectangular dough over one another. Roll in from the shorter length into a cylinder with seal facing downward. Repeat the same process for the balance 2 sets of dough. 


Place the 2 pcs of cylindrical bread dough into 2 greased loaf pan 23x13x6.5cm.

Final proof the bread in a unheated oven for another 40-50 mins.
将烤模放入未开火的烤箱中盖上烤箱门, 再侍发酵40-50分钟至两倍大.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 190C degrees. Apply a light coat of egg wash on the surface.
发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至190C度. 面包表面涂抹上一层薄薄的蛋液。

Bake the bread in the middle lower level of a preheated oven at 170C degrees for 35-38 mins.
放进已经预热至170C度的烤箱中下层烘烤35-38分钟, 至表面呈现金黄色即可.

Remove bread from oven and turn it out onto cooling rack to cool.

Note : 

For the second portion of the dough, I opted for a more complicated bread shaping method, which, was supposed to create a marbled layer bread. Unfortunately, the marbled effect did not turn out 'obvious' as what I hoped. Maybe I shall try again using stronger variations next time.


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